Jodhpuri tawa chicken with cumin mash

PT1H

PT1H

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Ingredients

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Chicken

Cumin mash

Tomato chutney

To garnish (optional)

1

Cut the chicken into 8 equal pieces

2

Place the garlic, green chillies, fresh coriander, tamarind pulp and salt in a blender and blitz until smooth. Rub this all over the chicken and leave to marinate for at least 1 hour

3

Meanwhile, make the tomato chutney. Bring a small pan of water to the boil. Blanch the tomatoes for 2 minutes, then drain. Once cool enough to handle, peel and roughly chop

4

Heat the oil in a saucepan over a medium heat and add the ginger and chilli. Cook for 1 minute, then add the red chilli powder, turmeric and a pinch of salt and cook for 1 more minute. Tip in the chopped tomatoes, turn the heat down to low and gently simmer for 6-8 minutes, until the mixture forms a thick sauce. Add the sugar and kasundi mustard sauce, taste for seasoning then set aside

5

For the mash, bring a small pan of water to the boil and add the turmeric and ginger with a big pinch of salt. Add the potatoes and boil until soft – about 15 minutes

6

Heat a dash of oil in a small pan and add the cumin seeds until sizzling, then remove from the heat

7

Mash the potatoes with the butter, coriander and fried cumin seeds until completely smooth, then keep warm

8

To cook the chicken, heat a large non-stick frying pan over a medium heat with a liberal splash of oil. Once hot, fry the chicken pieces for 3-4 minutes on each side

  • 50ml of sunflower oil
9

To serve, create 2 small mounds of mash on each plate (you could use a metal ring to neaten the presentation if desired). Top each mound with a piece of chicken, then spoon over a little tomato chutney. Garnish with the cress and serve immediately

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